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1
Preheat Oven to 350 degrees.
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2
Gently unroll cresent roll on parchment paper.
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3
Separate into 4 large pieces - 2 triangles sticking to each other on each piece.
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4
Use fingers to cover up holes in each piece then cut down the middle. **Do not kneel together dough and separate them out to four pieces to roll out and cut in half. It will become too sticky to work with efficiently and it will not come out properly.
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5
Mix water and preserve in a bowl with spoon.
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6
Spoon some middle piece of dough. Try not to spoon too much so that it'll spill out when you fold it over.
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7
Fold dough over from one end to other end.
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8
Tightly pinch down all three opened sides with fingers and fold over to make sure it doesn't spill out. (Too much preserve will flow out from one side and wet the dough. It would not pinch together properly.).
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9
Gently flip over and place onto a separate piece of parchment if necessary for placing onto baking pan.
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10
Pinch together any holes that may have burst from filling.
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11
Bake for 11 - 15 minutes or until the dough turns a golden brown.
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12
**Filling MAY still leak from any holes that burst during inflation in baking. But it will most likely only be on the bottom - which is why they should be flipped over before placed onto pan for baking.
